Custard tarts recipe

  • Serves 12
  • 45 mins to prepare and 25 mins to cook
  • 201 calories / serving
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Nothing quite beats a classic custard tart and these delightful little creamy bites are sure to hit the spot. Buttery pastry encases sweet custard which is lightly spiced with a sprinkling of nutmeg.

  1. To make the pastry, put the flour into a bowl and rub in the butter. Stir in the icing sugar and then add the egg yolk and water and mix to a stiff dough. Roll out on a lightly floured surface and, using a fluted 9–11cm cutter (depending on the depth of tin), cut out 12 rounds. Line a 12-hole deep tart or muffin tin with the pastry rounds. Chill for 15 minutes. 
  2. To make the pastry, put the flour into a bowl and rub in the butter. Stir in the icing sugar, then add the egg yolk and 2 tsp water and mix to a stiff dough. Roll out onto a lightly floured surface. Using a 9cm (3 1/2in) or 11cm (4in) cutter, depending on the depth of the tin, cut out 12 rounds. Put in the fridge to chill for 15 minutes.
  3. Heat the oven to gas 6, 200°C, fan 180°C. Warm the milk in a small pan. Beat the egg yolks and sugar until pale and creamy. Pour the warm milk onto the egg mixture, stirring well. Decant to a jug, then carefully pour the custard into the pastry cases, filling to the top. Sprinkle each tart with a little grated nutmeg.
  4. Bake for 10 minutes, reduce heat to gas 4, 180°C, fan 160°C and bake for a further 10 -15 minutes until custard is lightly set. Cool in the tin for 15 minutes before removing.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. 

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  • Ingredients

  • For the pastry

  • 180g (6oz) plain flour
  • 120g (4oz) butter
  • 25g (1oz) icing sugar, sieved
  • 1 egg yolk
  • For the filling

  • 400ml (14fl oz) full-fat milk
  • 4 egg yolks
  • grated nutmeg
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  • Energy 837kj 201kcal 10%
  • Fat 12.4g 18%
  • Saturates 6.6g 33%
  • Sugars 8.3g 9%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 19.7g Protein 3.9g Fibre 0.7g

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